Please allow me to Butter you up
Pass The Butter, please.
This is interesting . . The blue part of this article is one of those things I have been searching for... I heard this some time ago but was unable to remember where i found it.Now that I have, I wanted to share it along with the results of my "digging" - ENJOY- LOL!!
After reading this I could believe it, but being the fishie that I am, I still wanted more facts, So, I started digging ... in the digging I found information that margarine is used in placed of butter in many instances to "reduce" the saturated or animal fat a person consumes - especially in those cases of heart disease, in an attempt to eliminate the clogging of arteries.
BUT-- in the process they found that the molecules used in making margarine that turns polyunsaturated oils into semi-solid margarine also creates trans fats. The artificial trans fats created by the hydrogenation process turns out to be just as bad (or worse) for our arteries as the saturated fats found in butter. The inflammation caused by the trans fats in margarine may also affect our immune systems and has been associated with increased rates of allergies and asthma.
There are some delicious and healthier alternatives to both butter and margarine. Here are some tips:
* Use olive oil, grape seed oil or canola oil in place of butter when you cook. Both of these oils have been shown to be good for your health and they stand up to high temperatures quite well. Neither of these oils contains saturated fats or trans fats.
* Instead of using butter or margarine on your white bread, try dipping some deliciously crusty whole grain bread into a mixture of olive oil and balsamic vinegar.
* Top your baked potato with low calorie, anti-oxidant rich salsa. Don't replace butter with sour cream. Sour cream contains saturated fats too.
* Replace the butter or margarine on your cooked green vegetables with olive oil, lemon juice and a sprinkle of nutmeg.
* Make your cinnamon toast better by using walnut oil instead of butter or margarine.
* Serve your banana nut bread with a dipping oil like walnut oil with a dash or two of cinnamon and nutmeg.
* Look for specially formulated spreads in your grocery store such as Benecol, which has just a trace of trans fats and has plant sterols which has been shown to actually help lower cholesterol.
* Use Clarified Butter in your cooking instead of butter. Clarified Butter separate the milk solids from the butter.
To Clarify Butter:
1 stick butter, heavy saucepan and 10 minutes.
1. In a heavy 1-quart saucepan, melt 8 ounces of butter over low heat.
2. Simmer for 2 to 3 minutes, or until it has just about stopped crackling.
3. Remove from heat and let stand for 10 minutes. Milk solids will settle to the bottom.
4. Strain the clear liquid into a container. Keeps well in the fridge for about a month.
theresa fisher of healthyfishies
www.healthyfishies.com
This is interesting . . The blue part of this article is one of those things I have been searching for... I heard this some time ago but was unable to remember where i found it.Now that I have, I wanted to share it along with the results of my "digging" - ENJOY- LOL!!
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.
DO YOU KNOW.. the difference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams compared to 5 grams..
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few
only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years.
And now, for Margarine..
Very high in trans fatty acids.
Triple risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five fold.
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact..... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC..
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
You can try this yourself:
Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to "butter them up")!
DO YOU KNOW.. the difference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams compared to 5 grams..
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few
only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years.
And now, for Margarine..
Very high in trans fatty acids.
Triple risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five fold.
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact..... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC..
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
You can try this yourself:
Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to "butter them up")!
After reading this I could believe it, but being the fishie that I am, I still wanted more facts, So, I started digging ... in the digging I found information that margarine is used in placed of butter in many instances to "reduce" the saturated or animal fat a person consumes - especially in those cases of heart disease, in an attempt to eliminate the clogging of arteries.
BUT-- in the process they found that the molecules used in making margarine that turns polyunsaturated oils into semi-solid margarine also creates trans fats. The artificial trans fats created by the hydrogenation process turns out to be just as bad (or worse) for our arteries as the saturated fats found in butter. The inflammation caused by the trans fats in margarine may also affect our immune systems and has been associated with increased rates of allergies and asthma.
There are some delicious and healthier alternatives to both butter and margarine. Here are some tips:
* Use olive oil, grape seed oil or canola oil in place of butter when you cook. Both of these oils have been shown to be good for your health and they stand up to high temperatures quite well. Neither of these oils contains saturated fats or trans fats.
* Instead of using butter or margarine on your white bread, try dipping some deliciously crusty whole grain bread into a mixture of olive oil and balsamic vinegar.
* Top your baked potato with low calorie, anti-oxidant rich salsa. Don't replace butter with sour cream. Sour cream contains saturated fats too.
* Replace the butter or margarine on your cooked green vegetables with olive oil, lemon juice and a sprinkle of nutmeg.
* Make your cinnamon toast better by using walnut oil instead of butter or margarine.
* Serve your banana nut bread with a dipping oil like walnut oil with a dash or two of cinnamon and nutmeg.
* Look for specially formulated spreads in your grocery store such as Benecol, which has just a trace of trans fats and has plant sterols which has been shown to actually help lower cholesterol.
* Use Clarified Butter in your cooking instead of butter. Clarified Butter separate the milk solids from the butter.
To Clarify Butter:
1 stick butter, heavy saucepan and 10 minutes.
1. In a heavy 1-quart saucepan, melt 8 ounces of butter over low heat.
2. Simmer for 2 to 3 minutes, or until it has just about stopped crackling.
3. Remove from heat and let stand for 10 minutes. Milk solids will settle to the bottom.
4. Strain the clear liquid into a container. Keeps well in the fridge for about a month.
theresa fisher of healthyfishies
www.healthyfishies.com
13 people like it
Comments (29)
Peter Felix DeMello11
Hospitalty Propriety
Gosh, though I knew margarine was not good, I never earlier bothered about finding out the reason, thanxs mate, will avoid ever using the stuff, and advice others too
Theresa6
hahaha, Eric !!
I can't imagine Peaceful with rusty hinges - ROFLOL!!
not such a "peaceful" picture, is it.?..LOL
Eric Smith7
Online Professional
Hey Peaceful... there's a lot of salt in margarine... your hinges will rust :o)
Jeff Greene8
Online Marketing Specialist/Consultant
Butter, Olive Oil and naturally extracted oils from vegetables and some fruits are what I love....
Margerine is a "block of horror" better suited to oiling door hinges and stuff like that. :)
Jenny Stewart11
Hi Fishie!
When i saw the title I wondered if this was something out of Last Tango in Paris (am i dating myself? LOL)
And then I saw that you foodies are at it again. i strongly suspect that all this healthy stuff you are into is just an excuse to talk about food!!!!!
Glad to hear that Margerine is bad for you because i LOVE BUTTER.AND OLIVE OIL and marg tastes 'orrible.
Luckily where I live noone wants margarine or butter - they want OLIVE OIL - and so that is what we eat and cook in
Eric Smith7
Online Professional
Great topic Theresa,
hmmmm, what will i have on my toast today --- Butter or cancer... choices, choices!!
Cheryl Baumgartner12
Medical Billing/Coding/Insurance
It could be that those plastic containers break down into margarine!
Theresa6
oh Jean!! YUMMMM, except for da little fishys -- good on pizza though. LOL
Jean DAndrea7
Retired
Hi Fishie,
Balsamic vinegar, crusty fresh bread, and anchovies with olives.......
Mmm..mmmmm......
Theresa6
yes Juenelle! excellent points.
I was actually thinking today (I know, hard to believe) .... When I was in the food industry we were told by NSF that it was not allowable to "re-use" a "one-time" use plastic container such as a nobrandname water bottle because they begin to break down. Not that we were doing this, but we had to take "classes" and tests--ugh.
Anyhoo, my thought today was WHY do we need to worry about them breaking down ? What do they breakdown to become ?
margarine perhaps -
Theresa6
It is funny Lisa how one can inspire another-- how fun!!! :-)
I agree Cheryl, butter is da bomb !! LOL (for those who can eat it, anyway)
Cheryl Baumgartner12
Medical Billing/Coding/Insurance
There's nothing they have come up with yet that can compare to the taste of sweet cream butter. I do however avoid the salted butter. I do like olive oil adn italian spices for dipping when I'm eating italian
Lisa G.9
Health Wellness & Wealth Consultant
I agree, I was tickled when I found this article too, and submitted it to one of the groups that I am in.
Kudos to the way you put the copied part in blue, great idea!!!!!
You inspired me to write a blog today, about food and family time...lol.
Thanks for adding some alternatives too. Sounds yummy and healthy!
Theresa6
just another tidbit for you ...
The USDA’s Dietary Guidelines suggest that total fat intake be about 25 to 35 percent of a total days calorie intake or around 60 to 70 grams of total fat per day. The Guidelines also suggest that we keep our saturated fat consumption to only 10 percent of our daily calories.
So that means for a person who consumes 2000 calories per day that would mean 200 calories could come from saturated fat. Since all fats have nine calories per gram, that amounts to
Theresa6
heh, Jean. Honestly, my opinion is that the more natural it is - the better ! Although, dairy is not my thing... I tend to rely on the "alternatives" I posted. I LOVE Olive Oil and Balsamic vinegar as a dippin' sauce.
Do you realize that a butter pat only has 2 g of saturated fat and zero of those are trans fats? something else to think about. LOL
Jean DAndrea7
Retired
Great, now I have a good reason to eat butter without feeling guilty
about the cholesterol. Never did like margarine much, but do sometimes
use canola oil spread.
Will have to do some research on that - you've got me interested now.
Jean
Jennifer Underwood11
Promoter
I had heard about this! Actually my soon to be mother and law told me. I thought she was just losing it...lol
JK..Love ya ma! Makes since especially if you melt it and let it sit....some nasty stuff. Thank goodness my stomach can't handle much of either one!
Thanks fishie!
Theresa6
There are 2 I can recommend to try Benecol and Country crock spreadable butter
but these are just my opinions ;-) I am sure there are several others out there
Rae Steinbrink6
This was very interesting as the only thing I like IS oleo! I do not like milk or butter. You can bet though after reading this I'm going to look for an alternative.
Theresa6
ahahaha! Agreed Cheryl :-)